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Okra Corn Salad
- In small jar with tight-fitting lid, combine oil, 1/4 cup vinegar, and garlic. Add combined sugar, dry mustard, salt and cayenne pepper. Place lid on jar and shake vigorously. Set aside.
- In a 10-inch coated skillet, cook bacon over medium heat until bacon is crisp. Remove bacon from skillet; set aside. Add onion to bacon drippings; cook and stir until onion is lightly browned. Add okra and corn; cook and stir over medium-high heat, 6 to 7 minutes or just until okra is crisp-tender (not mushy). Remove from heat; spoon into 2-quart bowl. Pour 2 tablespoons balsamic vinegar over okra mixture; stir gently. Add tomatoes, crumbled bacon and 1/4 cup prepared vinaigrette; stir gently to combine. Cover and chill several hours or overnight. Serve with remaining vinaigrette.
- Serves 6 to 8.